Extract Lambic/Gueuze Recipe - Beer Recipe - Brewer's Friend

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Extract Lambic/Gueuze Recipe

152 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Gueuze
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Saratgoa Zymurgist
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday April 1st 2017
1.046
1.012
4.6%
5.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 50%
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 50%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.7 Boil 10 min 5.84 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Maltodextrin Other Boil 0 min.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Good Clean water; no chlorinated water from a municipality.
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.89 g | 19.6 qt) 2.44 9.8  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 5.45 g | 21.8 qt) 3 12  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2.44 9.8
Equipment Profile Used: System Default
 
Notes

Yes you can make an extract version of Lambic/Gueuze Beer. Its the bugs that make this beer special along as the months it takes to get the right flavors.
You can use a dry Belgian yeast like Lallemand's ABBAYe or BELLE SAISON or Fermentis T-58. Then White Labs 645 - Brettanomyces or WLP 653 - Brettanomyces lambicus for the aging part. The maltodextrin will be food for the little buggers!

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  • Last Updated: 2017-04-01 13:54 UTC